Yeast: Difference between revisions
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Zinc, magnesium and calcium are the most essential metal ions in wort. They must be present in sufficient amounts to ensure optimal yeast performance and ethanol yield.<ref name=korbog>Kordialik‐Bogacka E, Bogdan P, Ciosek A. [https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14052 Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort.] ''Int J Food Sci Technol.'' 2019;54(5):1706–1712.</ref> | Zinc, magnesium and calcium are the most essential metal ions in wort. They must be present in sufficient amounts to ensure optimal yeast performance and ethanol yield.<ref name=korbog>Kordialik‐Bogacka E, Bogdan P, Ciosek A. [https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14052 Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort.] ''Int J Food Sci Technol.'' 2019;54(5):1706–1712.</ref> | ||
Minerals such as zinc, manganese, magnesium, and calcium are found in trace amounts in worts and are required for adequate fermentation performance. A poor quality barley crop can give rise to worts that are deficient in these metals. This, in turn, can lead to inconsistencies in the process and product, including lagging fermentations and poor yeast quality.<ref name=brobow>Bromberg SK, Bower PA, Duncombe GR, et al. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-55-0123 Requirements for zinc, manganese, calcium, and magnesium in wort.] ''J Am Soc Brew Chem.'' 1997;55(3):123–128.</ref> | |||
== Articles to be reviewed == | == Articles to be reviewed == | ||
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*[https://pubs.acs.org/doi/abs/10.1021/jf9037387 Decrease of Aged Beer Aroma by the Reducing Activity of Brewing Yeast] | *[https://pubs.acs.org/doi/abs/10.1021/jf9037387 Decrease of Aged Beer Aroma by the Reducing Activity of Brewing Yeast] | ||
*Mochaba FM, O'Connor‐Cox ES, Axcell BC. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1997.tb00941.x A novel and practical yeast vitality method based on magnesium ion release.] ''J Inst Brew.'' 1997;103(2):99–102. | *Mochaba FM, O'Connor‐Cox ES, Axcell BC. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1997.tb00941.x A novel and practical yeast vitality method based on magnesium ion release.] ''J Inst Brew.'' 1997;103(2):99–102. | ||
*https://www.academia.edu/80000252/Beer_Molecules_and_Its_Sensory_and_Biological_Properties_A_Review | |||
== References == | == References == | ||